drops green food coloring (optional but does make for a 'green summer')
(212 g) package lemon pie filling (NOT instant, you need the 6 serving size, brand sizes likely vary)
cup reserved pineapple juice
(12 ounce) carton Cool Whip (thawed, I use whipping cream)
Serving Size: 1 (179) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 316 g59 %
Total Fat 35.2 g54 %
Saturated Fat 19.4 g97 %
Cholesterol 113.3 mg
Sodium 358.5 mg
Dietary Fiber 0.8 g3 %
Sugars 39 g156 %
Protein 7.2 g
SPRING: For base; in large mixing bowl combine all spring ingredients, press into a 9x 13 glass pan.
SUMMER: Soften cream cheese, beat in sugar and the beaten eggs - add vanilla, drained pineapple and food coloring - mix well.
Pour over spring (base), bake at 350 for approximately 20 minutes until set.
FALL: cook pie filling according to directions on package using the 3/4 cup of reserved pineapple juice and enough water to equal liquid called for in the pie filling - when thickened pour over summer.
WINTER: When lemon filling is cool, cover with Cool Whip or whipping cream about 1 - 1 1/2 inch thickness.